Stumbler review: Kharites reviews

Someone joined StumbleUpon on Jun 27, 2006 •148 reviews since Jun 28, 2006
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suberite rated 20 hours ago

* * * Kharite 1 * * * Dear kharite, So you are leaving . . . on to the new Leaving behind a treasure Already ghost like Trace soon to be gone Below a mismatch of some Favourite elements That will never do justice To the original pages Of such a dedicated individual Who takes great care in the Research, detail that transposes itself Through your visual ballads of love and wonder. ...While in Germanic languages, (as the German original of this page) the word "Kraken" for octopus comes from the Norwegian, the word "octopus" is Greek, meaning eight-foot, the the legends of the octopus can be retraced until Ancient Greece several thousand years ago. Probably the most famous story about an octopus may be that of the Skylla in Homer's Odyssey, written about 650 BC. When Ulysses during his literal odyssey passes the Messina strait, Skylla costs him twelve of his companions. Skylla is described as of horrible appearance, with twelve feet and six heads. For the time of her life she lived with her back in a rock and with her long arms grabbed for everything edible in her reach, so also seamen on passing ships. Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki, and akashiyaki. Some small species are sometimes eaten alive as a novelty and health food (mostly in South Korea). Octopus is also a common food in Mediterranean cuisine. In Galicia, polbo á feira (fair style octopus) is a local delicacy. Restaurants which specialize or serve this dish are known as pulperías. According to the USDA Nutrient Database (2007), cooked octopus contains approximately 139 calories per three ounce portion, and is a source of vitamin B3, B12, potassium, phosphorus, and selenium. Grilled octopus recipe Ingredients * 1 whole raw octopus * 5 cloves garlic, finely chopped * 4 whole lemons, squeezed * 3/4 cup extra virgin olive oil * 1 tbsp oregano * 1 cup vinegar * Pepper and salt to taste 1. Tenderise the octopus with a meat hammer or by bashing it against the concrete to soften it up. This may take 15 minutes or more, depending on how strong you are. 2. Cut and clean the octopus into pieces about twice the size of a serving because the meat will shrink when cooked. 3. Combine the vinegar, 1/4 cup of the olive oil, garlic, some oregano, salt and pepper. 4. Place marinade in large resealable plastic bag and add octopus. 5. Marinate overnight for best results but 3 hours in the fridge will do. 6. To cook, warm the barbecue to a low to medium heat and lay the meat on the grill. Baste with a mixture of the remaining olive oil, juice from the lemons and the oregano, being careful not to cause a flame to erupt in the barbecue. 7. When the octopus is done (about 15 minutes), plate it and pour the remaining marinade over the octopus and serve. Your poppies were to die for . . . who could forget your page on kaleidoscopes? The etymology... The kaleidoscope whose function is literally the production of beauty, or rather its observation, was etymologically a typical aesthetic form of the nineteenth century - one bound up with disinterested contemplation. The etymology of the word is formed from kalos (beautiful), eidos (form) and scopos (watcher) - "watcher of beautiful shapes". * * *
hypnotone rated 2 weeks ago
This is the place to go for all your cephalopod-related needs.
levuloz rated 3 weeks ago
nice well organized themes, a must see blog. thanks Kharite for this great work.
jack-black rated 4 weeks ago
Have to bump up Kharite's review after her recent Octopus post: What can I say? Latter-day Circe? More to my personal taste than almost any other. Scholarly, beautiful, full of poetry and insight. As addictive as Nepenthe, or some Aegean isle you don't willingly leave.... 
13andbored rated 5 weeks ago
A few things I now know about octopuses, thanks to Kharite -- short lifespan -- three hearts per eight legs -- they're intelligent -- there is a blue-ringed variety that can kill humans with its venom (not just its legs) Kharite presents occasional projects on a topic of her choice. The previous one, on poppies, was just as interesting.
ryquail rated 6 weeks ago
Great poppy themed site. I love the depth of the informative posts.
tamh rated 7 weeks ago
Kharite's wonderful pages follow themed content that is fantastic! So interesting and really worth a visit.
lucecorner rated 9 weeks ago
From her pages: Figs by D.H. Lawrence The proper way to eat a fig, in society, Is to split it in four, holding it by the stump, And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower. Then you throw away the skin Which is just like a four-sepalled calyx, After you have taken off the blossom, with your lips. But the vulgar way Is just to put your mouth to the crack, and take out the flesh in one bite. Every fruit has its secret. The fig is a very secretive fruit.
solojony rated 2 months ago
Great blog. Im surprised by the quality and effort of your work. The poopy posts are really good. Is really refreshing to see an intelligent written text on a touchy subjects like drug economy, in my opinion one of the taboo things that should be talked more about.
Harriettsplace rated 2 months ago
Some serious research here. Kharites has put together a magnificent site. It's definitely a 'must see and spend time'place. Poppies galore!

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